Unpasteurised Goat Milk
A fragile cheese when fresh and young, with a texture almost like mousse, and a creamy floral tang that becomes richer with ripening. The flavour is reflective of the terroir and has a herbaceous, brittle minerality found in many of the wines of the region. In the shape of a wheel (a circle with a hole in the middle), the top of the cheese is dusted with fine charcoal. Best season is March to October.
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